Upping the ante

Hoover is no respecter of persons or shapes when it comes to gingerbread cookies. Unlike most little girls who prefer their gingerbread in the shape of a fairy or doll, Hoover is quite happy to munch on gingerbread boy, boat, car, star or dinosaur so long as it is iced. Hence, over the weekend we decided to have a go at making our own gingerbread cookies.

I've never made gingerbread before so I decided not to deviate from this simple recipe. So to avoid the obvious gender biased argument I opted for simple, generic round gingerbread cookies. Both Fussy and Hoover thought these gingerbread cookies were fantastic and managed to deplete the entire supply of cookies by late Sunday afternoon. I on the other hand found them to be a little bland. So the next time I make them I will definitely up the ante with regards to the spice quantity and blend. The recipe below has now been modified accordingly.

Gingerbread Cookies

Adapted from delicious magazine - August 2003

Ingredients

½ cup golden syrup

¼ cup brown sugar

¼ cup caster sugar

3 tsp ground ginger

1 ½ tsp nutmeg

2 tsp ground cinnamon

1 tsp baking soda

125g unsalted butter

1 organic egg

3 cups organic plain flour, sifted

1 ½ cups icing sugar, sifted

Method

1. Preheat the oven to 180C/350F/Gas mark 4

2.
Place golden syrup and sugars in a non stick saucepan and stir over a
very low heat until sugars have dissolved. Add the spices and baking
soda and when the mixture bubbles, remove it from the heat.

3.
Place the butter and hot syrup in a bowl and stir well. Allow the
mixture to cool slightly. Gradually add the flour and egg and stir to
combine, you may need to use an electric mixer.

4. Line a baking
tray with baking paper and then roll the dough into walnut size balls.
Place them on the tray and bake for 12 -15 minutes. Once cool, drizzle
the tops of the cookies with icing.